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Citric acid is also used as a chelating agent in food processing. It binds to metal ions, which can cause oxidation and affect flavor and color. By binding these metals, citric acid helps maintain the stability and quality of food products, preserving their appearance and taste. This property is especially useful in products like canned vegetables and fruits, where maintaining color is vital for consumer appeal.

However, the safety of nutritive additives is sometimes questioned. While generally regarded as safe, the long-term effects of consuming fortified foods richly endowed with various additives remain an area of active research. Consumers are encouraged to read food labels carefully, as excessive intake of certain additives could lead to health complications.

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4. Baking and Cooking